#WorldChocolateDay: Paan, chilli, chai: Desi flavours meet decadent chocolates

Forget the usual salted caramel or white chocolate. A new wave of Indian chocolatiers and pastry chefs is infusing flavours like paan, kaapi, gulkand, and even imli into European-style bonbons, truffles, and ganaches. The result? Artisanal chocolates that surprise, comfort, and stir a deep sense of nostalgia. This Chocolate Day, we explore some bold desi flavours redefining the cocoa experience.

Smriti Bhatia, chocolatier, says, “Our choco-paan wraps, chocolate chutney tadka and kabuli chana chocolates are absolute bestsellers. These flavours may sound experimental, but they’re deeply familiar to Indian palate.”

Ananya Deshpande, chocolatier, adds, “Indian flavours like cardamom and masala chai work beautifully with chocolate - they add warmth, depth, and a familiar comfort that people instantly connect with.”



Flavours that are getting a gourmet spin:

Paan: Betel leaf, gulkand, and fennel in dark ganache

Filter coffee: South Indian kaapi reduction in milk chocolate

Kesar-pista: Saffron-pistachio pralines in white chocolate shells

Jamun: Tart fruit purée folded into ruby chocolate

Nolen gur: Bengal’s winter jaggery in caramel truffles

Masala chai: Black tea and spice blend in semi-sweet ganache

Kaala namak & imli: Tangy bonbons with tamarind caramel


Occasion meets flavour:

Meetha paan: After-dinner mini indulgence or mehendi favour

Masala chai: Rainy-day indulgence, festive boxes

Nolen gur: Winter gifting, corporate hampers

Kesar-pista: Bridal showers, Rakhi treats

Kaapi: Wedding return gifts, festive trays